I would have been content just about anywhere, but of course we didn’t just want to settle considering we haven’t been out alone in ages (even before the baby came, I was no peach to be around those final weeks of pregnancy & became quite the homebody). We headed to East 4th for rooftop cocktails, shopping and dinner.

I’ve had drinks on the roof of Greenhouse several times, but this was the first time I’ve been up there since they “opened” it. What a space and what views. If they served food up there, my butt would have been parked in that stool all night. Though I get why they don’t offer anything to munch on upstairs (those stairs are quite plentiful – and steep), I sure wish they did.

Post drinks, and feeling pretty good (when you don’t drink your normal share for the better part of a year, you become quite the cheap date), we headed to Chinato. As we made the short hop down the street, it was  electrifying to be downtown at that moment. Thome was back that night for the first time in nearly a decade, the weather was picturesque and it seemed like just about everyone was out in the city enjoying it.

At dinner, we ordered a variety of small dishes and feasted away. Highlights included the yellowtail and salmon crudo, fried baby artichokes (which the chef sent out) and buratta.  What I’ll likely skip next time is the involtini of eggplant with ricotta and shrimp. While I’ve never tried this before, it seemed a bit overbooked and over seasoned.

Not ready to head home just yet, we stopped in Dredgers Union which wisely stays open until 10 p.m. Jamie picked up a few shirts, I snagged some clothes for the kids and a great fall hat for myself (clothes shopping has to wait a bit for me). If you haven’t had the pleasurable experience of shopping here yet, you should go soon. It has something for everyone.

When we got home the kids were in la la land and we weren’t far behind. Unfortunately, they didn’t get the tweet that mommy and daddy went out the night before and woke up bright and early with the first one getting our attention at 5 a.m. I’ve missed the nights out, but not the mornings after…

Here’s a recap of our recent Bruell eats:

On Saturday, I got together with my oldest and dearest friends to celebrate two birthdays at Chinato. Our husbands were there too, though you wouldn’t have known it until we left (boys on one side, girls on the other). For two of the couples, this was their first trip.

The night did start off a little shaky. There were 8 of us and they sat us in a table clearly meant for 6. Sure, we could have all fit, but we would have been packed like in sardines and no one wants to go through a meal without being able to lift your arms. That’s not conducive for an enjoyable night out (and knowing we were an 8 top is why I made rezzies nearly 6 weeks out).

The management quickly saw this was an issue and changed our table. Problem (easily and swiftly) solved. Unfortunately, the somewhat shaky service did continue throughout the night. I get it was crowded and I get it was a Saturday night. But I have to imagine we’d be a good table to have: fun group, lots of food, lots of alcohol and we weren’t in a hurry to get someplace. But there were small things throughout the night that made us all feel like it was a bother to wait on us and that our server had much better things to be doing with his time (forgetting to bring things out, rolling eyes when asking for oil for bread, rather condescending overall, etc.).

But on to what really matters – the food! And as all of our previous visits, the food was stellar. We started off with fried artichokes, mussels, involtini and ribollita for the table. For my dinner, I had my favorite fennel salad (seriously, I can’t go there without ordering this) and a half order of the pappardelle with creamed cauliflower, pecorino and peperoncini (love how there is zero cream in this velvety sauce).

Everything was top notch and happily devoured by all. If you haven’t been, I recommend going soon. And despite the off service this night, we have enjoyed wonderful service on past visits.

For our 4^th wedding anniversary, we went to Parallax. Now this has long been a favorite of ours since he first opened. We love sitting out front during the summer, cocktails at the bar, and the main dining room, too. And they have some of my favorite sushi in town. But I have to say, this was my first trip to Parallax were I didn’t leave wowed and completely content.

I started with the yellowtail, jalapeno, mango chirashi with avocado sushi rice, followed by the beet salad and finally the udon noodles with rock shrimp & pork belly (miso black cod – as always – for Jamie).

I stand corrected. I was quite content and overly smitten with my entrée. Plenty of pork belly and shrimp swimming in mounds of noodles. I was happy. But not so much with my two starters. The beets weren’t cooked enough and the chirashi was just bland (which was surprising given its accompaniments).

But everyplace has off days and perhaps this was one of them. Because like I said, we’ve been big fans for years now and one experience like this won’t change that.

Finally, dinner with friends at L’Albatros. My favorite outing of the three (meal wise) because of two things: Brandon and cheese. Zack is truly lucky to have found Brandon and us Clevelanders are lucky Brandon chooses to call Cleveland home (side note: read more about how Brandon Chrostowski ended up here in Fresh Water). Service was excellent as was the food. And if you’re a fan of cheese, you simply can’t leave until you have let Brandon share some of his favorites with you.

While the cheese is always my favorite part of my L’Albatros experience, I did also greatly enjoy my oysters and braised leg of lamb. And the overall atmosphere is my favorite of all three.

Bruell’s Seared Sea Scallops with Thai Curry

Add olive oil to sauté pan over high heat.  When smoking, place sea scallops in pan with butter.  Season with salt and pepper.  Cook for 30-40 seconds on each side until golden brown and caramelized.  Remove from the pan.  In the same pan, add curry paste, brown sugar, coconut milk and fish sauce.  Whisk together over high heat.  Finish with chopped cilantro.

Roasted Eggplant with Fresh Tomatoes, Feta and Mozzarella Cheese Pomegranate Reduction (adapted from Table 45’s current winter menu)

Ingredients

Eggplant

Method: In a bowl, toss the slices in olive oil, cumin, salt and pepper. Roast in a 375 degree oven until tender and cool in refrigerator. When ready to serve bring to temperature on the grill or oven.

Yogurt Sauce

Method: Add all the ingredients together and incorporate well; hold in refrigerator.

Pomegranate Reduction

Method: Place the pomegranate juice and vinegar in a small pot.  On medium to low heat reduce the mixture till little less than half.  Once reduce transfer reduction to another container and let cool.  The pomegranate Reduction should be thick where it can be slowly drizzled onto a plate.  If the mixture has been reduced too much you can always add more pomegranate juice until in thins up to where it can be drizzled.

Plating: Layer eggplant in the middle of the plate. Take sauce and drizzle along the outside of the eggplant. Garnish the top of the eggplant with feta cheese and tomato salad. Drizzle with pomegranate sauce.

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This post was sponsored by Heinen’s. When making these dishes at home, the wine experts have two recommendations:

• For the scallops: ZAZA, a  serious Rosé from Spain that could almost be called a light red.  Abundant berry flavors and surprisingly full body makes this a Rosé to get excited about.  ($9.99/bottle)
• For the eggplant: Alexander Valley New Gewurztraminer // Perhaps the best-value Gewurztraminer from CA. Perfumed aromas and pear and spice flavors make this organic-farmed wine great with Asian foods. ($8.99/bottle)

We went a few weeks ago on behalf of Metromix and I’m still thinking about my meal (you need to try the fennel salad). Here’s part of the review, or get the full skinny here.

Food: The menu focuses on simple Italian and does not concentrate on one region. And there are choices—a lot of choices. Bruell describes Chinato as the Italian version of L’Albatros with touches of Parallax. There isn’t parmesan of any kind, but all scratch cooking. To develop the menu, Bruell spent 12 days in Italy eating at least four meals a day. “On the trip, the dishes were very rich and heavy. I don’t want to do that here, so it’s my take on that,” he explains.

The menu is sectioned into crudo, or cold starters (think Italian sushi), antipasti, salads, pastas (all available as a half or full order), entrées, pizza and contorni, or sides.

On our visit, we started with the yellowtail over pesto with tomatoes ($9), tomato and bread soup ($6), fennel, orange, olive and tomato salad with ricotta ($8), a half order of the ravioli stuffed with pork, veal, zucchini and porcini with butter and parmesan ($10) and the zuppa de pesce ($21).

First, we should state just what a difficult decision this was. Everything on the menu was quite tempting. Nonetheless, we made the right decision because all our dishes delighted us. The star of the meal was surprisingly not a main dish, but the fennel salad. This dish exceeded expectations and has been on our mind since. You need to start your meal with this spectacular salad..

The soup was also a nice start to the dinner. Completely blended, it wasn’t as filling as we were anticipating. If you’re looking for an even lighter start to the meal, the beautifully-presented yellowtail is a good choice. It’s fresh, flavorful and incredibly light (though we would have liked a few more tomatoes).

Speaking of light, we were expecting the ravioli to be on the richer and slightly heavier side as compared to our other courses. But this dish was anything but. It was fresh and almost delicate. And size-wise, the half portion is plenty, especially when pairing it with other courses.

Our main entrée, the zuppa de pesce, featured a wonderful sampling of fresh seafood, like plump scallops, calamari, mussels (though the clams were almost non-existent) in a slightly spicy tomato sauce that was begging to be soaked up by the crostini (our favorite part).

For dessert, we tried the razor-thin pineapple slices in simple syrup with vanilla bean gelato. A bit on the small side, it was refreshing nonetheless, and coupled with cappuccino, made for a good ending to dinner.

Libations: Nineteen of the country’s 20 regions are represented on the 200 bottle wine list that’s 70 percent Italian and offers a handful of hard-to-get wines (a couple are actually exclusive to Chinato only). General Manager Rob Rasmussen spent an extensive amount of time planning the wine list and training the staff on each offering. His approach to the wine list was to course out the wine, much like you would the food while dining in Italy.

For example, he explained that you may start off the meal with a prosecco then work into a red. They want patrons to sample and enjoy several of the wines, which is why the menu is reasonably priced (numerous bottle options in the $20-$30 range with several pours $10 or less). It’s also worth noting that Rasmussen based much of the list on the Gambero Rosso wine list, which publishes a book on each of Italy’s regions and producers and rates them between 1-3 (with 3 being the best). Many of this magazine’s picks for best wines can be found on the list, including Les Cretes, a 2006 chardonnay for $150 a bottle that received a 3 and was named the best wine in all of Italy. For a little less (at $9 a glass), his pour of choice for guests is the Italian white Orvieto Barbi from Umbria. It’s one wine he feels all guests should sample.

There are also several specialty Italian-inspired cocktails, like the Tuscan per or Chinato Stiletto, as well as beer available in bottles and on tap. According to assistant GM Shannon Bizga, a happy hour is in the works to highlight some of the specialty drinks.

Décor: Italian yes. Checkered tablecloths, no. Bruell feels like you should walk into a restaurant and feel like you’re escaping. With Chinato, he’s taking you to Florence, or someplace in Italy, but keeping it modern. He feels his architect summed it up best when he described the finished space like walking into sepia photograph circa 1920s or ’30s (which is evident from the giant panoramic mural of Florence that stretches across one wall of the main dining room).

Like Parallax and L’Albatros, the space is smart and perfectly designed. The long bar encourages patrons to eat and drink. There are large white columns in the dining room, an open kitchen and a large, eclectic chandelier that serves as the focal point.

Service: Our visit took place on the eve of opening night, yet one would never know. The restaurant ran like it’s been open for years. The staff walked around with silverware caddies eager to replace utensils, glasses were promptly refilled, staff was quick to recite the menu and offer suggestions and meals were appropriately spaced.

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Speaking of Bruell, he’s catering the VIP portion of this year’s Jump Back Ball, which benefits Playhouse  Square on February 27. Do you want to go? A VIP ticket gets you early entrance to the black-tie  pre-party, open bar, live entertainment, and of course Bruell’s cooking (plus demos) from each of his four restaurants. The theme for this year’s event, now in its 19th year, is Carnaval. I’ve never attended, but have always heard nothing but high praise and good things about it. It must be fun, considering close to 1,000 people attend each year and they almost always sell out. Want to go? Grab your party dress (or tux) and let me know your favorite thing about Playhouse Square (or on the flip side, something you’d like to see improved upon, a play you hope makes its way here, etc.). Just leave a comment with your thoughts by Thursday, February 4 (by 5 p.m.) and I will randomly pick a winner for the pair of tickets courtesy of PlayhouseSquare Partners. Good luck!

Bruell is confident Chinato will be ready to open in a few weeks, though one would never know by peaking through the temporary wooden doors. Through the insisting of others, he’s the latest restaurateur to open on Cleveland’s street du jour (apparently Bruell was presented with an opportunity this graduate of the Wharton School of Business knew he couldn’t refuse). “Life is all about timing,” he explains. “Opportunities don’t come around like this often, so you have to grab it and grow.” He adds that his continued growth is good for his staff because it provides them with tremendous opportunities, and he acknowledges that he has nothing short of an incredible staff.

When they opened L’Albatros earlier this year, they were already planning for Chinato

and staffed top-heavy on purpose, using that kitchen as a training grounds of sorts for the latest endeavor (head chef Andy Dombrowski and GM Rob Rasmussen are leaving L’Albatros for Chinato as well as Al Ives, sous chef from Parallax). “Already spending so much time together and knowing each other will greatly help us when we open,” Bruell adds. Because as he explains it, opening a restaurant is totally insane and these established working relationships and trust will help make it an easier and smoother process overall.

Apparently, Bruell is a sucker for the insanity. Whereas most chefs only open one or two restaurants in a lifetime, he’s on his 11^th (and claims this is it for this market). But he gets the process and admits he’s much more patient then he used to be. As a self-proclaimed adrenaline junkie, he knows the madness and high expectations that await him and appears eager to greet it head-on. “I don’t have the luxury of waiting; people will walk in on day one and want excellence right out of the gate. It’s not an easy task to satisfy right away, but people won’t give me a break because they know me.” Bruell adds that it usually takes him a few weeks to settle in and most new restaurants in general around six months.

To help develop the menu, Bruell spent 12 days in Italy, where he tried to eat at least four meals a day. “They don’t like you to eat like that there,” he joked. “If you don’t finish what’s on your plate – they freak out; it’s an insult to them.”

The menu will focus on simple Italian and not concentrate on one region. Chinato, he describes, will be the Italian version of L’Albatros with touches of Parallax. There won’t be parmesan of any kind, he shares, but all scratch cooking. “On the trip, the dishes were very rich and heavy. I don’t want to do that here, so it’s my take on that.”

The menu promises to be big. According to Bruell, you have to offer a lot of choices so people will come back. To develop the menu, he explained to his chefs what he wanted and together they came up with the dishes, dishes that aren’t overly bearing or heavy he shares. And then they cooked and cooked and cooked. “French cooking is very complicated,” he explained. “You’re always moving forward. True Italian is done very simple. Our challenge is to know when to stop – when to stop refining and stay true to the dish. I do simple. But true Italian is really simple. It sorta scares me. You can’t mask mistakes here – it’s simplistic food with great ingredients. It’s almost like modern art. What’s there is just beautiful. We’re not trying to make perfect food here, but food that is really good. And I think it will be.”

As for the prices? The food will be authentic, but that doesn’t mean expensive. Think L’Albatros in terms of range, which is very reasonably priced.

Italian yes. Checkered tablecloths, no. Bruell feels like you should walk into a restaurant and feel like you’re escaping. Where’s he taking you? “Florence, or someplace in Italy – but still a modern space.” He said that his architect, Ron Reed, explains that the finished product will be like walking into a sepia photograph circa 1920s or 30s.

The space itself is old and was never a used as a restaurant, so that provided some unique challenges – but also opportunity, like the giant columns that are present throughout the dining room. Like all Zack Bruell restaurants, the bar  is meant for eating and drinking. The dining room will feature banquette seating, open kitchen and beautiful old world Italian drapes over the windows that let in tons of natural light. There will also be a large chandelier that will serve as a focal point. Because as Zack shares, even in the shithole restaurants in Italy, every single one had a large, beautiful chandelier.

The dining room will seat 120 total, plus a prep kitchen and private dining room downstairs (and eventually a club) that will open at a later date. For now, Chinato will be open for dinner Monday through Saturday and eventually lunch service will be offered.

“I need to get that guy wearing an Indians jersey coming down fourth after the game inside and make them comfortable, that guy expecting spaghetti and meatballs. It’s a challenge and won’t be easy. But people know I’m not normal and I like that kinda challenge,” added Bruell as we walked back onto the street leaving his crew to bring the space to life.

Here’s a draft of some of the menu items (subject to change):

ANTIPASTI
Stuffed Potato/porcini mushrooms and fonduta

PASTAS
Spaghetti/mixed shellfish, broth of salt water, tomato and lobster roe
Garganelli/sweetsbreads, giblets, radicchio, butter, parmesan and breadcrumbs

ENTREES
Brick flattened chicken breast/panzenella salad with preserved lemon
Strip Steak ala Florentine/salt, pepper, evo and lemon
Sauteed Langoustine/pepperoncini, garlic oil and roasted vegetables

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New lunch and dinner menus at Parallax. Both menus will focus heavily on the cuisine of the Far East, including a lot of seafood options, from Japan, Korea, Vietnam and Thailand. Lunch options start at $8; $15 for dinner.  New lunch entrees include Japanese Fried Chicken with Napa slaw, hot rice and Japanese BBQ; Grilled Mahi with cilantro oil, Latin style creamed corn and South American pepper sauce; a Corn Fried Walleye Sandwich with sweet onion marmalade, Napa slaw and spicy mayo; and a Vietnamese Sub.   The dinner menu features entrees like Wasabi Pea Crusted Salmon with Ginger-Carrot Coulis and Edamame or Udon Noodles prepared “Japanese Carbonara” style.  Classic dishes receive an Asian twist like Grilled Hanger Steak with Vietnamese Pho and Steamed Mussels with Thai Sausage, Chiles and Lemongrass Broth or Bruell’s Monkfish “Osso Bucco,” flavored with Milanese Risotto and spiced with Ginger Orange Gremolata.

Speaking of Bruell, demo recently started for his latest endeavor, Chinato, on E 4th. At L’Albatros last week for dinner (“French Toast” and escargots for apps followed by the cassoulet and cheese – another outstanding meal), Brandon shared with us that while the team hopes to be open towards the end of the year, he feels January is more realistic. He also let us sample some Chinato wine, for which the Italian restaurant is named after. It’s a different wine – unlike anything I’ve ever tasted. In fact (and I know this comparison will make wine aficionados shudder – sorry), it sort of reminded me of Fire Water, perhaps more smell than taste. I didn’t care for it – but absolutely can not wait for this restaurant to open.

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There’s a new chef at Umami, Matthew Anderson, formerly of Sapore. In addition to some menu changes (though the restaurant’s theme will remain the same) this ultra tiny Chagrin Falls restaurant is once again back open for lunch.

I went last week with a coworker. I thought it was good – but not great. I really enjoyed my pumpkin coconut soup but thought the tuna with squash was overpowered in taste by too much charring. Nonetheless, I’m exited to see what becomes of the place and that it’s open for lunch. We’ll be back.

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Three Browns Sunday pre-game brunches left at Crop Bistro. Load up on brats, double-double lamb sliders, chipotle BBQ ribs, eggs and waffles and the macaroni and Amish cheddar topped with braised brisket. In addition, the Crop crew will be raffling off Browns-related books and on 12/27, meet Plain Dealer columnist Michael Heaton, son of beloved sports witer Chuck Heaton. The first 20 people to make reservations for the 12/27 and 1/3 brunch dates here will receive a FREE copy of Chuck’s book, Browns Scrapbook, on 12/27 and Scott Huler’s book, On Being Brown, on 1/3.

Brunch is served from 11 a.m. to 1 p.m. on these dates only (beer and wine available).

Soon he’ll be lending his name, formidable imagination and precise execution to a fourth restaurant — this one planned for downtown Cleveland’s restaurant row on East Fourth Street. Look for Chinato to open this fall, at Fourth and Prospect Avenue.

“It will be an Italian restaurant — or, at least my take on Italian,” says Bruell.

By the way: If you’re curious about the name, chinato is an Italian wine that’s fortified with herbs, spices and various kinds of bark, producing a drink used as a digestif.

Food editor Joe Crea also included information on tomorrow’s opening of Bar Symon:

Casual is king on the menu, too. Grilled sausage platters, appetizers, a raw bar and bar snacks are major categories, with dishes as simple as feta- and oregano-laced popcorn ($3) or some really tasty Spicy Pork Cracklings ($4) to more upscale options like Duck Confit Sliders ($6 each) and Roasted Bone Marrow With Parsley and Chile ($8). I tore into a basket of really delicious Crispy Fried Organic Chicken lightly coated with fragrant truffle honey and strewn with crunchy rosemary sprigs ($15). Delicately sweet Bacon Creamed Corn ($4), its flavor intensified by simmering the kernels in a stock rendered from whole cobs, was a perfect side. But I loved what’s maybe the menu’s unlikeliest dish — Fried Brussels Sprouts ($5), an addictively tasty combination of quartered sprouts fried golden, then dressed with extra-virgin olive oil, balsamic vinegar, capers, Fresno chile, walnuts, parsley and anchovies.

Nothing on the menu exceeds $18, with the exception of the large-cut, spit-roasted prime rib ($24; the small portion is $17) served Friday nights only. Matthew Harlan is executive chef, Jason Bryson serves as sous chef, and pastry chef Cory Barrett will produce desserts for all of Symon’s local restaurants from the kitchen.

Good luck, Michael and Matt! We’ll be in soon for what will no doubt be the first of many visits (I have family in Avon so I’m excited for this location!).